The Best Quick Easy Migas Recipe

True meaning of life? I found it right in the middle of that bowl of crispy tortilla strips with sautéed garlic and jalapeño and slow-cooked eggs all snuggled in with a handful of melted cheese. comment icon 96 more comments This is LIFE and LOVE to the highest degree. This is migas. Migas is what I’m eating ALL DAY EVERY DAY and I know I usually get all drama on you about this stuff in terms of how much I’m really obsessed with a recipe or how many times I’ve made it, but truly – out of the last 6 meals in my life, 5 of them have been heaping bowls of this scrambled egg and crispy tortilla goodness known as migas.

In This Post: Everything To Know About Migas

How This Migas Recipe Came To Be

Here’s the funny thing about migas – I’ve never had the real thing. I know I KNOW, fraud alert code red, but hang with me pleezzzz because I know, regardless of the authenticity factor, that these are SO superdelicious and worth making for your next breakfast (or brunch or lunch or dinner). Because migas: all day every day. I didn’t actually eat the real migas myself, but Bjork went to Austin with friends a few weeks ago which seems to be the Migas Mecca of the U.S. You know when you try to get friends who aren’t that excited about food to talk about food with you and it starts to feel all CSI-obsessive-interrogation after a while? This is me talking to Bjork about Austin and migas. In a casual passing moment, he mentioned that migas tacos were his favorite meal from the trip and I completely pounced. There was a barrage of questions – what did they taste like? what was in them? meat or no meat? sauce or no sauce? potatoes?! really? what was their texture? why did you like them? – which was SUPER successful as you an imagine coming from someone who does not understand the lifelong obsession with food. But it all worked out. I cross-referenced the few bits and pieces of information that I got with the recipes I found online, and then I just went for it. Clueless? Yes. Hungry and ready to forge my own migas way? Bigger yes.

So What IS Migas?

Migas can mean something different wherever you find yourself. A quick trip around the world:

Spanish Migas: This can vary even within Spain, but typically makes use of leftover bread or tortas as a breakfast dish.Portuguese Migas: Also usually made with leftover bread, whether a wheat bread or cornbread (!!!). In some parts of Portugal, migas can also be made with potatoes instead of bread.Mexican Migas: Getting closer to this preparation, this variation of migas includes corn tortilla strips that are fried until almost crispy, and you add eggs to make a tortilla/egg mixture. Often, leftover hardened corn tortillas are used.Tex-Mex Migas: Similar to Mexican Migas, but with other ingredients such as onions, peppers, fresh tomatoes, cheese, spices and condiments like salsa, and refried beans.

Being that these Migas were born from a trip to Austin, these fall into the Tex-Mex category.

Ingredients In Migas

We’re firmly in the Tex-Mex category, so that means these migas consist of:

Corn tortillasJalapeño pepperGarlicEggsCheeseCilantroRefried black beansAlllllll the toppings – salsa, onion, avocado, gimmme all of it

The first time I made these migas was… ummm how should I say this… forgettable. The tortillas got completely mushy and I added mushrooms (SO SORRY) which made the whole thing very strange and we tried to put them in tacos and it just wasn’t anything amazing. But the second time around? BOMB.COM. I followed Sunny Anderson’s migas recipe trick where you actually fry your own tortillas first to make them super crispy and delicious (don’t panic – this is like a 5 minute endeavor) and then you just keep layering things into the pan, which, in my migas life includes: garlic. jalapeño. eggs. cheese. cilantro. You serve that glorious meal up with some refried black beans, avocado, more cheese, or – yes, maybe in a taco? – and I’m telling you: MEANING. OF. LIFE. I’m making this again for brunch with friends on Saturday and I am already hungry for it. Migas. All day every day.

How To Serve Migas

You’ve got two options here:

On their own: Typically, I eat these migas as a standalone breakfast dish on their own. You can make it for a crowd, let everyone add their own toppings, and just be very, very happy with the situation you’ve found yourself in.As a taco: Remember how I said Bjork had migas TACOS? Yes. You can put all this goodness inside a corn tortilla and go to town.

Either way, you will become a very large proponent of all things migas.

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